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Baking Noob: Do I Need To Sift Flour?
Posted on 11/19/21 at 9:28 am
Posted on 11/19/21 at 9:28 am
I could only take watching all the baking championship shows on Food Network before I decided to try my hand at it. I see that some but not all recipes say to sift the flour. Should I just sift the flour for all recipes and what is the benefit? Specifically, I’m looking at dessert recipes.
5
Posted on 11/19/21 at 9:35 am to BobABooey
There are a few ways to look at this. For some pastries, you may need to even weigh your flour to get the correct measurements. The best compromise I’ve discovered is to spoon your flour into your measuring cup rather than using the measuring cup to dig it out. It fluffs it enough not to get too much flour.
Posted on 11/19/21 at 9:43 am to BobABooey
It's good to sift your flour for things with lighter textures like cakes, pastries and cookies. It's not necessary for breads. I would also recommend weighing your flour instead of using volume for measuring.
Posted on 11/19/21 at 10:08 am to Trout Bandit
quote:
I would also recommend weighing your flour instead of using volume for measuring.
Yes. Baking is more of a science imo
Posted on 11/19/21 at 10:11 am to BobABooey
quote:You could find gold, Mr. Prospector.
Should I just sift the flour for all recipes and what is the benefit
Posted on 11/19/21 at 10:18 am to BobABooey
just dump it in a kitchen sieve like this and tap the rim to sift, much easier and doesnt make a big mess
Posted on 11/19/21 at 10:31 am to Btrtigerfan
quote:
For some pastries, you may need to even weigh your flour to get the correct measurements.
You should always weigh your flour. Never trust a recipe that doesn't give the weight either.
Posted on 11/19/21 at 2:43 pm to jmarto1
quote:Chemistry to be exact.
Yes. Baking is more of a science imo
If you want a dose of medicine to cure an infection you want exactly that: 1 dose. Same thing with baking things like desserts. Exact ratios to react exactly the same across the concoction uniformly.
Bakers want the exact amount of flour to react with the soda, salt, etc. and not leave any of the ingredients unchanged by the reactions in the leavening, flavoring, etc..
Posted on 11/19/21 at 4:36 pm to BobABooey
never should you trust any flour. bugs get into everything so always sift
mostly its always clean, but every now and then i will find stuff from bits of paper/cardboard to actual bugs
mostly its always clean, but every now and then i will find stuff from bits of paper/cardboard to actual bugs
This post was edited on 11/19/21 at 4:41 pm
Posted on 11/19/21 at 5:12 pm to keakar
That's not why people sift flour.
Posted on 11/20/21 at 1:48 pm to KosmoCramer
Don't have to, but I always sift flour (after weighing) when baking. I think for the most reproducible results its best practice. Most recipes that I keep and use, I convert volume measurements to weight, again for the reason noted above.
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